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english back bacon

english back bacon

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Old Apr 2nd 2011, 11:52 pm
  #91  
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Default Re: english back bacon

Originally Posted by fledermaus
oh, that looks gross.
Known by cardiologists as heart attack on a plate.
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Old Apr 3rd 2011, 12:06 am
  #92  
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Default Re: english back bacon

Mcewans butcher shop in Calgary sells really nice Black Pudding to go with the Superstore Back Bacon, they also have nice english style breakfast sausages. The only problem shopping there is stopping yourself from buying a homemade pie for the journey home. Feeling really hungry !!
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Old Apr 3rd 2011, 12:22 am
  #93  
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Default Re: english back bacon

Originally Posted by fledermaus
oh, that looks gross.
I agree, there is no black pudding! What a gross breakfast without the key ingredient!
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Old Apr 3rd 2011, 12:33 am
  #94  
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Default Re: english back bacon

Originally Posted by Dave+Jules
I agree, there is no black pudding! What a gross breakfast without the key ingredient!
I have some Canadian blood pudding in the fridge. I may try it tomorrow. Wish me luck.
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Old Apr 3rd 2011, 12:42 am
  #95  
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Default Re: english back bacon

Originally Posted by fledermaus
I have some Canadian blood pudding in the fridge. I may try it tomorrow. Wish me luck.
You're going to need it if you are hoping it's going to be like British black pudding. I gave ours to the dog!
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Old Apr 3rd 2011, 12:43 am
  #96  
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Default Re: english back bacon

Originally Posted by rich07
You're going to need it if you are hoping it's going to be like British black pudding. I gave ours to the dog!
I'm hoping....
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Old Apr 3rd 2011, 1:09 am
  #97  
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Default Re: english back bacon

Originally Posted by fledermaus
I'm hoping....
unfortunately they dont put the chunks of fat in, hence it is drier and seems to have less flavour. perhaps frying it in lard may improve it
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Old Apr 3rd 2011, 2:27 am
  #98  
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Default Re: english back bacon

Originally Posted by Dave+Jules
unfortunately they dont put the chunks of fat in, hence it is drier and seems to have less flavour. perhaps frying it in lard may improve it
The only difference I noticed was that it didn't remain a slice.
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